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Flavour complexity and artisanship driving US confectionery market

Flavour complexity, artisanship and nostalgia are the overarching consumer trends driving innovation shifts in the US confectionery market, claims an industry overview.

Related news

Kraft CEO to miss UK political inquiry on Cadbury, report

Directors of both US food group Kraft and Cadbury are being called to account at a committee of UK politicians regarding the acquisition of the Dairy Milk maker tomorrow.

Weekly comment

The HVP recall: Damage control déjà vu

Not again! It emerged last week that Basic Food Flavors, the company behind the ongoing HVP recall, knew its products were tainted with salmonella but carried on shipping them anyway. Déjà vu anyone?

Even three-year-olds know brands: Study

Children as young as three recognize and have preferences for different brands, according to new research published in the journal Psychology and Marketing.

Special Edition: Decontamination

Poor equipment design compromising food safety, EHEDG

Misinterpretation of fundamental criteria for the hygienic design of equipment by designers is resulting in incorrect installation of parts such as valves and sensors at the initial design stage of new food processing equipment and leaves processors exposed to contaminant threats, claims the EHEDG.

News in brief

Today's headlines across the Food industry

Abuse of migrant and agency workers rife by UK meat processors, report from FoodProductionDaily.com

There is widespread abuse and exploitation of migrant and agency workers in the UK meat and poultry processing industries, a new report has said.

UK Government questions oxo-bio’s eco-claims from FoodProductionDaily.com

UK Government-funded research has challenged the environmental credentials of oxo-biodegradable plastics and said the materials are suitable for neither conventional recycling nor composting.

Lactic bacteria breakthrough may reduce bread additive use from FoodNavigator.com

Researchers in Finland have discovered lactic bacteria that naturally produce hydrocolloids in wheat bread using sourdough, and could be used to make additive-free products that meet taste and texture requirements.

Pectin-rich ingredients show fat replacing potential from FoodNavigator.com

Using pectin as a fat replacer may produce baked goods with 30 per cent less shortening, while producing a more tender texture, says new research.

Spotlight

Mars and Barry Callebaut team up on flavanols

A standard for measuring the antioxidant-rich cocoa flavanols in chocolate products, a broadening of the market for functional chocolate as well as boosting consumer awareness are the objectives of a new alliance between Mars Inc and Barry Callebaut...

Technical Papers